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Makes 1 1/2 cups
Preheat oven to broil. Roast poblano chile 15 to 20 minutes, or until skin is blackened, turning occasionally. Cool until easy to handle. Remove charred skin, discard seeds and stem, and cut into small dice. Combine poblano, cucumber, cilantro, lime juice, garlic, jalapeño, and salt in small bowl. Gently fold in avocado. Season with salt and pepper.
October 2008I took this to a ladies' gathering last night and it was a hit! Everyone loved it. I didn't have limes so I used lemon juice instead. Next time I may add some green or vidalia onion. I'm having this for lunch today!
Barbara - 2010-11-17 09:56:01Ive been making this consistently to go with the spicy fall stew baked in a pumpkin. Fantastic!
Alex - 2010-10-12 17:09:28This was delicious! I was afraid it would be too spicy for me, with the whole jalapeno, but it was not - it's just really fresh and delicious. It was wonderful on the "Spicy Fall Stew Baked in a Pumpkin." Outstanding!
Jennifer - 2009-10-25 22:43:08I love this recipe! I always make it for parties and it's such a hit! So different, people love it.
Amanda - 2009-10-02 10:51:06This has become a family favorite! We love to make huge bowls of pica de gallo to eat with tortilla chips when we have family get-togethers. Everyone has decided they like this just as much. I love it because now I can eat "pica" without the tomatoes that I'm allergic to! Great with chips as an appetizer or on top of salad. I do add red onion to it to make it more like pica.
Barbara - 2011-04-20 09:51:23Log in to create and edit shopping lists.
at a glance
This is such a hit with all my friends. Goes so well with Spicy Fall Stew Baked in a Pumpkin. I make these to recipes about 3-4 times each Fall.
The Hip Vegetarian - 2010-11-19 18:41:02